Chicken Scarpariello Skewers

Ingredients

• •2 pounds skinless boneless chicken thighs (cut into 2-inch pieces)
• •0.25 cup extra virgin olive oil (divided)
• •1 teaspoon salt (plus more to taste)
• •0.5 teaspoon freshly ground black pepper
• •4 teaspoons minced garlic
• •1 teaspoon finely chopped fresh rosemary
• •1 pound Italian sausage (cut into 1 1/4-inch pieces)
• •1 small onion (cut into 1 1/4-inch pieces)
• •0.333333333 cup jarred peppadew peppers or cherry peppers (finely chopped)
• •0.5 cup white wine
• •1 cup chicken stock
• •4 tablespoons butter
• •1 tablespoon finely chopped Italian parsley

Instructions

1. Preheat the oven to 375 degrees F (190 degrees F). Combine chicken, 3 tablespoons olive oil, salt, pepper, 1 tablespoon garlic, and rosemary in a bowl; stir until chicken is completely coated.
2. Thread chicken, sausage, and onion evenly onto 6 wood or metal skewers alternating the pieces.
3. Heat remaining oil in a large skillet over high heat. Add skewers and cook undisturbed until browned, about 4 minutes. Flip skewers and cook for 4 more minutes; transfer skewers onto a sheet pan.
4. Bake in the preheated oven until fully cooked, 10 to 12 minutes.
5. Meanwhile, return skillet to medium-high heat and add remaining garlic and peppers. Cook, stirring constantly, until garlic is fragrant, about 30 seconds.
6. Deglaze the skillet with white wine while scraping bits from the bottom of the pan and cook until mixture is reduced by half.
7. Add chicken stock and peppadew liquid and bring to a simmer, stirring occasionally. Simmer until reduced by half, 5 to 7 minutes.
8. Turn heat off, add butter, and stir until melted. Stir in parsley and drizzle sauce over chicken skewers.